10-Minute Shrimp Soup

Recipe By : Easy One-Dish Recipes
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups water
1 package Oriental flavor ramen noodles
1/2 cup green onion — chopped
1 medium carrot — julienne strips
4 1/4 ounces shrimp — rinsed and drained
soy sauce — if desired

Heat water to boiling in 3 qt saucepan. Add noodles. Cook about 3 minutes,
stirring occasionally, until noodles are tender. Stir in contents of
seasoning packet, onions, carrot
and shrimp; cook until hot. Serve with soy sauce.

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Oriental Marinade

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fatfree Marinades/Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C Honey
2 Tbsp Soy Sauce, Low Sodium
2 Tbsp Cilantro — Chopped
1 Tbsp Fresh Ginger — Greated, Peeled
1/2 C Dry White Wine

Combine all the above and use as a marinade.

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Little Brioches

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Creole Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 pk Active dry yeast

1/4 c Water,warm (105-115’F.)

1/2 c Milk

1/2 c Butter or margarine

1/4 c Sugar

4 c Flour,self-rising,sifted

2 Eggs

Butter or margarine,melted

1. Soften yeast in water.

2. Heat milk until almost simmering; stir in 1/2 c butter until melted.

3. Measure sugar into mixing bowl; stir in milk mixture and cool to

lukewarm.

4. Stir in 1 cup flour and beat until smooth.

5. Beat in yeast; cover and let rise in warm place until bubbly, about 1

hour.

6. Stir down; beat in eggs.

7. Add enough flour to make a soft dough.

8. Turn out onto lightly floured surface; knead until smooth and satiny, 10

to 15 minutes.

9. Shape into ball; place in lightly greased bowl, turning to grease on all

sides.

10. Cover and let rise in warm, draft-free place until doubled, about 1 1/2

hours.

11. Punch down; let rest 10 minutes.

12. Divide dough into 18 equal portions; remove about 1/5 of dough from

each portion and shape all 36 portions into smooth balls.

13. Place large balls in greased medium muffin cups.

14. Firmly make an indentation in center of larger balls with thumb; place

smaller balls in indentation.

15. Let rise in warm place until doubled, about 40 minutes.

16. Bake in preheated 350’F. oven 15 to 20 minutes, or until golden brown.

17. Remove immediately from pans; brush tops with butter or margarine and

serve warm.

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Title: Acorn Squash Stuffed with Apple Couscous
Categories: Fruits, Vegetarian
Yield: 8 servings

1 c Couscous
1 c Apple juice
1/4 c Prunes, pitted chopped
1/4 c Dried cranberries
1/4 c Dried apples
1/4 c Apple juice concentrate,
— thawed
1/4 ts Cardamom, ground
1 tb Maple syrup
4 ea Acorn squash, halved
— seeded
1/4 c Pecans, toasted chopped,
— optional

Place couscous in a small mixing bowl. Set aside.

Bring apple juice to a boil in a small saucepan pour over the
couscous. Cover set aside until the juice is absorbed. This will
take 15 minutes.

Stir in the fruit, apple juice concentrate, cardamom maple syrup.
Set aside.

Steam squash halves until tender, about 15 minutes. Drain place on
a baking sheet. Preheat oven to 350F. Fill squash halves with the
couscous mixture bake for 20 minutes. Top with pecans serve.

“Vegetarian Gourmet” Winter, 1995

MMMMM

Taco Soup

Recipe By : Austin American Statesman 1/22/97
Serving Size : 8 Preparation Time :0:00
Categories : New Formats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds ground beef
1 large onion — chopped
28 ounces tomatoes with juice
15 ounces kidney beans, canned
17 ounces whole kernel corn with juice
8 ounces tomato sauce
1 package taco seasoning mix
4 cups water

In a dutch oven, brown beef and onion. Drain fat and add remaining
ingredients. Simmer for an hour. Serve with tortilla chips or cornbread.

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COCONUT-CHOCOLATE RUGELACH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CREAM CHEESE PASTRY—–
2 Sticks butter — soften (1 cup)
1 package Cream cheese — soften (8 oz)
1/2 cup Sugar
2 cups All-purpose flour
—–FILLING—–
1/2 cup Apricot preserves
3/4 cup Shredded sweetened coconut
1/2 cup Slivered almonds; toasted — finely chopped
1/2 cup Semisweet choco. mini-chips
4 tablespoons Sugar
Confectioners’sugar — garnish

Pastry: Beat butter and cream cheese in a large bowl with an electric
mixer until smooth. On low speed, beat in sugar and flour until
blended.
Divide dough in quarters. Shape each portion into a disk. Wrap and
refrigerate until firm enough to roll out, at least 4 hours. Heat oven
to 350 degree F. Place oven rack in upper third of oven. Have cookie
sheet (s) ready (no need to grease). Melt preserves in a microwave or a
shall saucepan over low heat. Press through a fine strainer into a small
bowl.
On a floured surface, roll 1 portion dough into a 10-inch circle. Brush
with a quarter of the preserve (it will barely cover dough). Sprinkle
with 3 tablespoon coconut, 2 tablespoon each almonds and cocolate chips
and 1 tablespoon sugar. Gently press filling so it adheres to dough.
With a pizza wheel or a knife, cut circle in 12 wedges. Roll up from
wide edge to point. Place 2 inches apart on ungreased cookie sheet (s).
Repeat with remaining dough and filling. Bake in upper third of oven 18
to 22 minutes or until golden brown. Remove to wire rack to cool.
Dush with confectioners’ sugar.
Variation: BROWN SUGAR-FIG RUGELACH Pastry – Replace sugar with 1/4 cup
packed brown sugar.
Filling: Replace coconut with 1/2 cup finely chopped dried figs (about
4); almonds with 1/2 cup finely chopped toasted hazlenuts and chocolate
chips with 1/2 cup dried Zante currant. Increase sugar to 1/2 cup and
stir in 1/2 teaspoon ground cinnamon.
Fill as directed, replace plain sugar with cinnamon sugar. Cut, roll up
and bake as directed. Remove to wire rack. While warm, brush with 2
tablespoon melted butter and sprinkle with remaining cinnamon in place
of confectioners’ sugar.
From: Woman’s Day, November 1996. Formatted by Mary Wilson (BWVB02B).

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Rancho San Antonio Beef Marinade

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup White vinegar
5 cups Tomato juice
1 cup Brown sugar — packed
1 1/2 tablespoons Worcestershire sauce
1 teaspoon Salt
1/2 teaspoon Black pepper
1 teaspoon Ground cumin
1/2 teaspoon Red pepper
1/2 cup Water

Combine ingredients. Marinade 4-5 lb beef in mixture in shallow pan in
refrigerator 3-4 hours before barbecueing, turning occaisionally to coat meat
with marinade. Do not shake off liquid before cooking.

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Title: Mr. Stox Black Bean Soup
Categories: soups
Yield: 8 servings

1 lb dry black beans
water
1 lb bacon; cut crosswise, thin
-strip
1 onion; diced
1 red bell pepper; diced
1 carrot; diced
1 celery; diced
1 ts fresh cilantro leaves,
-chopped; chopped
1 (large) garlic; minced
16 c chicken stock
chili powder
salt
black pepper; freshly ground
salsa (optional)
Mexican crema or sour cream
-(opt)

Soak beans in water to cover in refrigerator overnight. Drain and rinse in
colander. Set aside.

Cook bacon in large pot until almost browned. Add onion, bell pepper,
carrot, celery, cilantro and garlic and saute over medium heat until
vegetables are tender, 10 to 12 minutes.

Add beans and chicken stock and bring to a boil over medium high heat.
Reduce heat and simmer until beans are soft, about 1 hour.

Puree soup in batches in blender. Strain back into pot. Season to taste
with chili powder, salt, and pepper. Serve in wide-rimmed soup bowls and
garnish with salsa and crema if desired.

—–

PHO (BEEF NOODLE SOUP)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Stewing beef
2 Veal bones
3 Onions
2 Garlic cloves
3 qt Water
1 tb Salt
1/4 ts White pepper
1 t Anchovy paste
1 t Vinegar
1 c Flour
1 Egg
1/4 c Water

Cook the meat, bones, onions, garlic, water, salt and
pepper together over medium heat for 2 hours. Strain.
Stir in the anchovy paste and vinegar.

Mix the flour, egg and water together. Knead until
very smooth. Force the mixture through the holes of a
colander into the boiling soup. Cook ten minutes or
until noodles are tener. Cut the meat in small pieces
and serve in the soup. Serves 8-10

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Kielbasa Chowder

Recipe By : Yankee Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews Irish
Vegetarian Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound kielbasa — 1/8 " slices
1 medium onion — chopped
4 potatoes
2 cups water — salt and pepper
1 small cabbage — shredded
3 cups milk
3 teaspoons flour — stirred into milk
1 cup sharp cheddar cheese — shredded

Boil 1st 4 ingred and cook for 20 min. Add cabbage, cook 10 min until
tender. Add milk/flour mixture, simmer 10 min. Add cheese, simmer 10 min.

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